Rhubarb Crumble

Rabarberpaj

Swedish rabarberpaj is more like a crumble than an English pie. However, I think it is nicer than a traditional crumble, as the topping is lighter. My version adds some ginger and orange, which are wonderful partners to rhubarb, and uses some nuts on the crumble. If you want a more traditional rabarberpaj then omit the nuts, ginger and orange zest. John Duxbury

Summary

Tips

• The colour is enhanced if you used forced rhubarb as it is redder and sweeter than ordinary rhubarb. (Forced rhubarb is grown in large sheds or under terracota pots and so is ready much earlier than rhubarb which is not covered. The most famous area for forced rhubarb farm is the Rhubarb Triangle, an area of 9-square-mile in Yorkshire in the north of England. One of rhubarb farms is owned by David Westwood where the picking process is as enchanting as the fruit itself. Find out why by reading the excellent article by lovefood.com.)• Dot the crumble mixture over the top, leaving some gaps so that the rhubarb mixture shows through, even if you don’t use all the crumble mixture.• You can do steps 4 and 5 in a food processor if you prefer but I think you get better crumbs doing it by hand, as well as less washing-up!

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